Tom Yum Soup
Recipe by Justine Schofield, Featured on Everyday Gourmet
Serves 4 | 
Prep 10 minutes | 
Cook 10 minutes 
Ingredients:
- 250g prawns peeled and deveined
- 120g straw mushrooms or similar, sliced
- 1 tomato, cut into wedges
- 185g AYAM™ Thai Tom Yum Soup
- 900ml water
- 65ml AYAM™ Coconut Milk (optional)
- 2 kaffir lime leaves, crushed and torn roughly
- Coriander leaves, to garnish
Method:
- Mix Thai Tom Yum soup paste and water in a saucepan and bring to a boil.
- Add prawns and straw mushrooms, simmer for 3-4 minutes.
- Add tomato and kaffir lime leaves when prawns are almost cooked.
- Simmer until prawns are cooked.
- Garnish with coriander leaves.
Tip: For a creamy Tom Yum soup, stir through coconut milk following the addition of both the prawns and straw mushrooms.
